- Chickpea & Pumpkin Pie.jpg (31.21 KiB) Viewed 390 times
Ready in: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp olive oil
- 1 onion, sliced
- 500g (1lb 2oz) pumpkin, peeled, deseeded and cut into 2cm (¾in) cubes
- 4 tbsp korma curry paste
- 400g can chickpeas, drained and rinsed
- 400ml can coconut milk
- 50g (2oz) baby spinach leaves
- Salt and freshly ground black pepper
- 320g packet ready rolled puff pastry, defrosted if frozen
- 1 egg, whisked
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Place a large, round ovenproof dish on an oven tray.
2. Heat the oil in a large saucepan over a medium heat. Cook the onion for 1 - 2 minutes until just tender. Add the pumpkin and reduce the heat to low. Cook, covered, for 8 - 10 minutes, stirring occasionally, until the pumpkin is tender.
3. Stir in the curry paste and cook for 30 seconds. Add the chickpeas and coconut milk and stir until well mixed. Bring to a simmer. Remove from the heat and stir in the spinach. Season with salt and pepper.
4. Spoon the mixture into the dish. Unroll the pastry and cut out a circle large enough to fit the top of the dish. You may need to roll out the pastry to fit. Cover the mixture with the pastry, pressing the edges to seal. Brush with the egg.
5. Using a sharp knife, make two slits in the middle of the pastry and bake for 20 - 25 minutes until the pastry is puffed and golden. Serve with steamed green beans and mango chutney, if liked.
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